Pinch of Yum · by Lindsay Ostrom★ 4.8
30-Minute Squash Coconut Curry
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 20%
CARBS 50G48% OF CAL
10G FIBER0G ADDED0G INTRINSIC27G OTHER13G TOTAL SUGAR
FAT 22G48% OF CAL
14G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick 30-minute vegetable curry with squash, tomatoes, coconut milk, and peanut butter. Aromatic spices with curry paste and cilantro, served over bulgur.
mainindiancurry🍳 skilletdairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 6 cloves garlic
- 2 tablespoons minced ginger
- 2 teaspoons olive oil
- 1 teaspoon each curry powder and chili powder
- 1/2 teaspoon each turmeric and cayenne pepper
- 5-6 cups peeled, chopped squash (I used kabocha – butternut would be good, too)
- 1 15-ounce can thick coconut milk
- 3 tablespoons red curry paste (I used Massaman curry paste)
- 3 tablespoons creamy peanut butter
- 1/2 tablespoon honey
- 2 15-ounce cans fire roasted diced tomatoes
- 1 1/4 cup light bulgur, uncooked
- cilantro for topping
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 20%
CARBS 50G48% OF CAL
10G FIBER0G ADDED0G INTRINSIC27G OTHER13G TOTAL SUGAR
FAT 22G48% OF CAL
14G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 468mg
- Total sugar
- 13g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1099mg
- Calcium
- 137mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 468MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.